In Thessaloniki, the capital of Greek gastronomy, you’ll find small “ouzeries” (casual tavernas) serving dishes like grilled sardines, steamed mussels, and anchovies marinated in vinegar.

Greek Salad is a vibrant and healthy dish made with ripe tomatoes, crisp cucumbers, briny olives, tangy feta cheese, and red onions, all tossed in a simple olive oil and oregano dressing.

Drizzle the Greek dressing over the ingredients on the pan and toss to ensure everything is very well coated. Bake for 25 minutes, tossing at the 15 minute mark.

Agnanti is one of the few Greek restaurants that offers a handful of Turkish dishes from the now-exiled Greek community of Istanbul, who once numbered 300,00 but are now reduced to 2,000 or so.